Ingredients
Scale
For the dressing:
- 1/4 cup plain non-fat yogurt
- 1/4 cup light mayonnaise
- 1/4 cup low fat milk
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1 – 3 Tablespoons sun dried tomato pesto, more or less to taste (recipe here)
- A few basil leaves, chopped fine
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon sugar
- 1 teaspoon extra virgin olive oil
For the salad:
- Marinated cheeses, chopped until small bits (fhere are my recipes for marinated feta, havarti, and cheddar)
- Baby spinach leaves
- Sweet cherry tomatoes, halved
- Ripe avocado, chopped
- Thinly sliced sweet onion
- Toasted walnuts
- Cooked, crumbled bacon (optional)
Instructions
- At least 2 hours before you make the salad, marinate the cheeses. If the cheeses are pre-made and in the fridge, get them out to let the olive oil return to liquid 30 – 60 minutes ahead of time.
- Prepare the dressing by whisking together all ingredients in a small bowl until smooth. Set aside.
- To make the salad, make a nice bed of spinach, then top with chopped cheeses, tomatoes, avocado, onion, walnuts and bacon.
- Drizzle with dressing and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.